Seitan Medallion with Cooking Cream, Mustard and Pink Pepper

Ingredients for cooking

4 Seitan medallions

200 ml Trevalli UHTcooking cream

2 teaspoons pink pepper

60 gr mustard

Flour q.s.

Salt

Vegetable Broth

Salad mix

Evo oil

Preparation

Bread the medallions with the flour.

In a non-stick pan heat a drop of oil and brown fast the medallions on both sides. Mix the mustard with the Trevalli UHTcooking cream, salt, pink pepper, and add to the medallions. Cook the seitan for 8/10 minutes more, stirring and adding some ladleful of vegetable broth if they are drying too much.